“4g in 80ml, its all I had from sheng TTB #3. I just have to say—wow, thank you for including this, Jim, really knocked it out of the park for me. Very floral and jasmine-y, and delicious, sweet,...” Read full tasting note
“Drank this today. This tea is a flower bomb. Resembles a green oolong in many ways – could have fooled me. Bright, smooth, very sweet. Lingering taste is predominately floral and sweet, low on bite...” Read full tasting note
“While I’ve highly enjoyed ripe pu’ers made from Jingmai material, the young raws I’ve tried from there have always left me with mixed feelings. I was very curious to see what I would think of this...” Read full tasting note
“This one started out with light bitterness in the front, then gentle deep flowers on the exhale. It felt SO BIG – it’s not that the liquid is thick, exactly, it’s that the lingering aroma in my...” Read full tasting note
This year we spent a considerable amount of time in Jingmai, allowing us to source an exceptional tea that’s become our 2017 In Bloom. Pressed from mixed picking (huncai/混采), this tea contains material from both younger and old trees growing in the same garden. This mixed picking allows for extra depth of flavour and a true-to-the-land taste, while keeping the price well below pure gushu tea.
Jingmai is often noted for its orchid fragrance, which this tea delivers in spades. The fragrance endures and lasts well after you‘ve taken a sip, accompanied by a nice huigan. Ultimately, it embodies everything we hope to find in a Jingmai raw.
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